Ingredients
- Availability: Year round, especially summer and fall.
- What to Look For: Crisp, green leaves without blemishes or discoloration.
- Uses: As a vegetable accompaniment, especially good with ham or pork chops.
- Amount: One pound serves two.
- Beet greens, kale, turnip and mustard greens may all be cooked in the same fashion as collards. In fact, these greens often taste better in combination, cooked with a ham bone. If the stems are thick, remove them and cook them seperately.
Directions
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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
About Collards and Other Greens